Keith Pajinag

Keith Pajinag was born on Oahu, but grew up in kitchens in Juneau, Alaska. Peeling potatoes and chopping vegetables while standing on egg crates in the back of the kitchen, Pajinag worked his way through his mother’s 17 different establishments, learning everything he could about each station. At 22, he was presented with a choice—go to culinary school or own a restaurant. He decided on the latter.

Pajinag moved to Seattle, where he began cooking at the city’s Four Seasons while working in no less than three other kitchens at the same time. Although his work ethic allowed him to quickly move up the food chain at the Four Seasons, it was chefs like Jared Wentworth who helped shape his style.

While he developed his culinary chops in Seattle, Pajinag had always wanted to return to Hawai‘i because of its local fare. As executive chef at THE MODERN HONOLULU, he has the freedom to express his vision and creativity, which combines his Pacific Northwestern culinary background with his Hawaii-based upbringing.

One of his biggest passions is also fulfilled in mentoring his team and seeing them grow. Keith was part of the team who opened THE MODERN, Waikiki’s first lifestyle hotel, in 2010. With his years of professional experience in culinary and management, Pajinag executes flawless events, upholding the property’s AAA Four Diamond ratings.